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  1. pianov

    Ribs: A Bit on the Dry Side - Why?

    Rings and radio asked: "Hmm.. wood masonry smoker, and type of probe for temps you use? You use liquids? Water dish? What kind of ribs?" Baby back pork ribs. Two separate digital probes with remote monitoring (Maverick thingee), plus a high-quality aftermarket analog gauge on the cook-box door...
  2. pianov

    Ribs: A Bit on the Dry Side - Why?

    I love baby back pork ribs cooked on my smoker. But they always tend to come out a bit dry. They are good, but I sure wish I could make them come out a bit more moist. I smoke on a wood-fired masonry smoker with very good temperature control. I usually smoke them between 200 and 230 degrees for...
    • pianov
    • Thread
    • Replies: 31
    • Forum: Pork
  3. pianov

    Ribs, Beans and Potato Salad - what a combo!

    You can see it in the picture with the firebox door open. It's just a fire-brick lined opening in the masonry maybe about 6"x6" and probably eight or ten inches long. It open low in the cook chamber under a bunch of 1/4" thick tuning plates for distributing the heat/smoke evenly in the cooking...
  4. pianov

    Ribs, Beans and Potato Salad - what a combo!

    Okay, here come the pics! Pics show construction details. I'm happy to answer any specific questions. That last two show my little wood pre-burn tank - for firing up wood to put into the firebox in the middle of a cook - so that you don't get that thick white nasty smoke - works quite well!
  5. pianov

    Ribs, Beans and Potato Salad - what a combo!

    Thanks. Yes I built it. I will post more pics this evening....
  6. pianov

    Ribs, Beans and Potato Salad - what a combo!

    No time now, will get back this evening......
  7. pianov

    Ribs, Beans and Potato Salad - what a combo!

    Hi Chilerelleno - Yes, I did build my smoker. I built the masonry part of it about 25 years ago. Where the wood is now, at that time I just made a couple boards to enclose the cook-box. Of course, those worked (kinda) and remained for 20 years. Then a few years ago I upgraded the cook-box with...
  8. pianov

    Ribs, Beans and Potato Salad - what a combo!

    Taking a break from work today to smoke three slabs of ribs. Ribs upstairs, beans downstairs and potato salad in the fridge. It's about 1 PM here in Florida right now, should be tasting the delight by 5 PM. Yum!
    • pianov
    • Thread
    • Replies: 21
    • Forum: Pork
  9. pianov

    Brisket - What To Do When It Seems Done

    Well, I'd say it was good. The three people joining me said it was good. And we all agree that I will smoke pork next time and that it will be a very long time before I BBQ another beef brisket, if ever. I don't know what else to say. Maybe mine was substandard, I don't know as this was the...
  10. pianov

    Brisket - What To Do When It Seems Done

    I do understand your point about wasting fuel, but the wood in my firebox will last at least several more hours, plus I like to let my beans thicken with the top off for an hour or two in the smoke/cooking chamber - point being that the smoker will be going that long anyway. With reference to...
  11. pianov

    Brisket - What To Do When It Seems Done

    This is my first brisket. Put my 13 lb. whole brisket into my offset stick burner at midnight, it is now 11:30 AM (11-1/2 hours later). Wrapped it at 8 AM with IT at 165. Kept smoker at about 220 - 230 or so. Point IT is 201, flat IT is 205. Poke test in point: like soft butter. Poke test in...
    • pianov
    • Thread
    • Replies: 5
    • Forum: Beef
  12. pianov

    Brisket First-Timer - A Few Questions

    Started the fire at 10 PM last night, brisket on shortly after midnight - and all is well! At 8:30 AM brisket looking good - IT 165. Time to wrap. All wrapped and wired and back in the smoker. Wow, I put one temp probe in the middle of the point end and another temp probe in the middle of...
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    • pianov
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    • Album: Brisket First-Timer - A Few Questions
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    • pianov
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    • Album: Brisket First-Timer - A Few Questions
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  19. pianov

    Brisket First-Timer - A Few Questions

    Okay, bought my brisket today: As you can see it is a whole brisket with the flat end on the left and the thick pointy end on the right. 13 lbs. total before trimming. I'll do like Jeff suggested and trim fat cap down to about 1/4 inch thick. Other than following his recipe and keeping the...
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    • Album: Brisket First-Timer - A Few Questions
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